Monday, November 3, 2008

When Vegan Mom and I were married over a decade ago, we quickly fell into a fairly mundane weekly routine of meat-based dishes. We then decided to try a vegetarian diet to force ourselves to explore new cuisines, methods, and ideas. It was then that we discovered Indian food, and it remains my favourite cuisine.

INGREDIENTS

- 3 cups cubed seitan (or 1 pkg of tofu, cubed, or one can of chickpeas)

What size can of tomato paste did you use? Also, would there be a good substitute for the curry leaves? I've never seen them in my store. We do have an Indiana market, but it's quite far away and I don't get in there much.

I found this sauce to be a little too acidic, even though I added just a tad less than the recommended 1/4 cup of lemon juice and it was also a tad on the salty side. Maybe the tomato paste I used has more of an acidic taste and more salt added than the Canadian kind (I've found there to be some dramatic difference between Canadian & US foods in particular ketchup!). I added some brown sugar, even honey plus maybe 1/2 cup of coconut milk to mellow out the taste. It helped but didn't quite hit my Indian food craving. But I am used to the restaurant stuff. Thanks for the base sauce though!

Finally got around to making this today, it was delicious!The fenugreek qualifies as a "indian" spice, most of the others are neutral, but the lemon and cilantro and coriander all worked to give this more of a mexican flavor IMHO.I used smart grounds, a little less lemon then called for, and left out the salt.But it was delicious!

I was bummed that I didn't have cilantro, and I haven't been able to find curry leaves, but this was so delicious anyway! I didn't have any fresh seitan (it goes quickly in my home!) so I used canned from the Asian market. I also threw some chick peas in. I wasn't sure about the acidity at first, but after eating it, it was perfect. Thanks for this recipe!

This was great. My boyfriend and I both enjoyed it very much but we did wind up adding a tiny bit of agave to make it a bit sweeter. Excellent. We ate the whole pan in one sitting and felt great about it because it's not soaking in ghee or oil of some sort like the Indian restaurants we've been to (Indian is still my favorite type of food though, which is saying a lot).